Toast and bloom the saffron: place 1/4 tsp saffron threads in a small heatproof cup and add 2 tbsp very warm (not boiling) of the broth. Let steep at least 5–10 minutes. This blooms the saffron’s volatile flavor compounds and releases its color so a little saffron goes a long way. If using turmeric, stir it into the broth now so it disperses evenly.

Pat the shrimp dry and season lightly with 1/4 tsp salt and a pinch of pepper. Dry shrimp sear better — moisture prevents a good contact sear — so patting them helps them develop color quickly without overcooking.

Heat a 12-inch heavy skillet or paella pan over medium-high heat. Add 1 tbsp olive oil. When oil shimmers, add shrimp in a single layer and sear 45–60 seconds per side (they should just turn pink and opaque). Remove shrimp to a plate — undercooking slightly is okay because they will return to the pan later. Searing builds flavor through the Maillard reaction.

Lower heat to medium and add remaining 1 tbsp olive oil to the same pan. Add the diced onion and a pinch of salt. Cook, stirring occasionally, until softened and translucent (about 5–7 minutes). This gentle sweat builds the sweet base for the rice.

Add minced garlic and 1/2 tsp smoked paprika (if using); cook 30–45 seconds until fragrant — do not brown the garlic. Browning garlic creates bitter notes, so keep it light and aromatic.

Add the rice to the pan and stir 1–2 minutes to coat each grain in oil and toast lightly. Toasting the rice adds a subtle nutty flavor and helps the grains stay separate.

Pour in the warmed broth plus saffron infusion (or the turmeric‑spiked broth). Stir once to distribute, then pat the rice into an even layer and do not stir after this point. Add 3/4 tsp kosher salt and 1/4 tsp black pepper. Cooking the rice undisturbed lets a crusty socarrat form at the bottom (a hallmark of paella) and prevents the rice from becoming gluey.

Bring to a steady simmer over medium heat. Adjust heat so the surface is bubbling gently — too vigorous and liquid will evaporate unevenly; too low and rice will be gummy. Cook uncovered for 15 minutes, resisting the urge to stir. If you see hot spots, rotate the pan once for even cooking.

After 15 minutes, scatter the thawed peas evenly across the rice; nestle the seared shrimp into the rice with their tops exposed. Replace pan lid or cover tightly with foil and reduce heat to low. Steam 5–7 minutes until the rice is tender and shrimp are opaque throughout. This two-step (simmer then steam) ensures even cooking and keeps the shrimp from overcooking.

Remove from heat and let rest, covered, 5 minutes. Resting finishes gentle steaming and lets flavors marry. Uncover, dot with 1 tbsp butter and drizzle 2 tbsp lemon juice; gently toss or fold to distribute — the butter gives silkiness and lemon brightens the saffron and seafood flavors.

Taste and adjust seasoning with additional salt and pepper if needed. Sprinkle chopped parsley and an additional squeeze of lemon on each serving. To serve like a restaurant: spoon onto warmed plates, making sure each portion has some shrimp and peas and a few grains of the caramelized bottom.